Fairy Cakes with Orange Ricotta Icing

    40 minutes

    Fairy cakes are always a hit with children and quite easy to make. The use of ricotta make the icing a bit lighter than usual.

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    Serves: 18 

    • 120g reduced-salt margarine
    • 1/2 cup caster sugar
    • 2 eggs
    • 100g white self-raising flour
    • 30g wholemeal self-raising flour
    • 1/2 teaspoon baking powder
    • finely grated rind of 1/2 orange
    • 30g dried apricots, thinly sliced, to decorate
    • Orange ricotta icing
    • 1 cup reduced-fat ricotta cheese
    • 1/2 cup icing sugar
    • finely grated rind of 1/2 orange

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 180 degrees C. Line a 12-cup and a 6-cup cupcake tin or muffin pan with paper cupcake cases.
    2. Place the margarine, sugar and eggs in a large bowl. Sift the white and wholemeal flours and the baking powder into the bowl, tipping in any bran left in the sieve. Add the orange rind and beat with an electric mixer for 2 minutes or until smooth and creamy.
    3. Spoon the mixture into the paper cupcake cases. Bake for about 20 minutes or until the centres of the cakes are just firm to the touch. Transfer to a wire rack to cool. (The cakes can be stored in an airtight container for up to 2 days before being iced.)
    4. To make the icing, place the ricotta in a bowl and sift over the icing sugar. Add the orange rind and beat with a wooden spoon until well mixed.
    5. Spread a little icing over the top of each cake and decorate with a couple of dried apricot slices. Serve as soon as possible after icing.

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